Imagine unwrapping a Snickers bar, but in cupcake form. That’s the magic of these showstopping Snickers Cupcakes! Every element of the beloved candy bar is recreated in dessert form: a moist chocolate cake base, a hidden pocket of sweet, salty caramel and peanuts, a cloud of fluffy peanut butter frosting, and a final drizzle of more caramel and chocolate.
It’s a symphony of textures and flavors in every single bite. While they look impressive, each component is simple to make. These cupcakes are guaranteed to be the star of any party, bake sale, or indulgent treat-yourself moment.
The Science of Flavor Layering & Texture Contrast
The genius of this recipe lies in its intentional layering to mirror the candy bar’s experience. The chocolate cupcake uses both cocoa and coffee (or hot water) to bloom the chocolate flavor and create a moist, tender crumb that can support the heavy fillings and frosting.
The caramel-peanut filling is thickened to a gooey consistency that stays put when piped into the cupcake. To prevent a soggy bottom, the cupcakes are cored and filled after baking and cooling. The peanut butter frosting is an American buttercream base, where the fat from the peanut butter stabilizes the structure and provides that iconic nutty flavor.
Finally, the toppings aren’t just decorative; the salted peanuts add a critical crunch, while the caramel and chocolate drizzles add contrasting sticky and rich elements. This calculated build-up ensures every bite delivers the full Snickers profile.
Ingredients
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot strong coffee or hot water*
*The hot liquid intensifies the chocolate flavor without a coffee taste.
For the Caramel-Peanut Filling:
- ½ cup store-bought soft caramel candies (like Kraft caramels), unwrapped
- 2 tablespoons heavy cream
- ¼ cup chopped salted peanuts
For the Peanut Butter Frosting:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter (not natural/oily)
- 3-4 cups (360-480g) powdered sugar, sifted
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Topping & Garnish: Extra caramel sauce, melted chocolate, chopped salted peanuts, mini Snickers bars.
Instructions
1. Make the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. Whisk dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt) in a large bowl. Add egg, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. Carefully stir in hot coffee (batter will be thin). Fill liners ⅔ full. Bake 18-22 minutes, until a toothpick comes out clean. Cool completely.
2. Make the Filling: In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second bursts, stirring well, until smooth. Stir in chopped peanuts. Let cool and thicken slightly (about 15 minutes).
3. Core & Fill Cupcakes: Use a cupcake corer, apple corer, or small knife to remove a cone-shaped piece from the center of each cooled cupcake. Discard or save scraps. Fill each cavity with about 1 teaspoon of the caramel-peanut mixture.
4. Make the Frosting: Beat softened butter and peanut butter until creamy. Gradually add 3 cups of powdered sugar, 2 tbsp cream, vanilla, and salt. Beat on medium-high for 3 minutes until fluffy. Add more sugar or cream to reach a stiff, pipeable consistency.
5. Frost & Decorate: Pipe a generous swirl of peanut butter frosting onto each filled cupcake. Drizzle with caramel sauce and melted chocolate. Sprinkle with chopped peanuts and top with a mini Snickers bar if desired.
6. Serve & Store: Serve immediately or store in an airtight container at room temperature for up to 2 days (if cool) or in the refrigerator for up to 4 days.
Pro-Tips for Candy Bar Perfection
- Cupcake Texture: The hot liquid makes the batter thin but ensures an ultra-moost, tender crumb. Don’t be alarmed.
- Cool Filling: Let the caramel-peanut mixture cool and thicken before filling; if it’s too hot/runny, it will make the cupcake soggy.
- Seal the Filling: You can replace a small piece of the cake you cored back on top of the filling to “seal” it before frosting, but it’s not necessary.
- Stable Frosting: Use standard shelf-stable peanut butter (like Jif or Skippy) for a predictable, stable frosting. Natural peanut butter can separate.
- Garnish Quickly: Add the chopped peanuts and chocolate drizzle immediately after frosting so they stick before the frosting crusts.
- Make Ahead: Bake and core cupcakes 1 day ahead. Store unfilled at room temperature. Make filling and frosting day-of for best texture.
These Snickers Cupcakes are a fun, over-the-top dessert that delivers on the promise of your favorite candy.